Tri-tip
Encyclopedia
The tri-tip is a cut of beef
from the bottom sirloin
primal cut. It is a small triangular muscle
, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal.
, this cut was typically used for ground beef or sliced into steak
s until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria
, California
, rubbed with salt
, pepper
, garlic salt, and other seasonings, cooked over red oak wood and roasted
whole on a rotisserie
, smoked in a pit, baked
in an oven, grilled
, or braised
by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast of California
and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.
In New York City
, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.
Tri-tip has also become a popular cut of meat for producing chili con carne
on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.
Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin
.
the tri-tip is usually sliced into steaks. In France
the tri-tip is called aiguillette baronne and is left whole as a roast. In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanzel, and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish "Tafelspitz
", which serves it boiled with horseradish. In Spain, it is often grilled whole and called the "rabillo de cadera". In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril, in Chile is a popular roast called "punta de picana", in Mexico it is known as picaña, in Colombian cuisine it is a popular cut for grilled steaks and is known as punta de anca, in Venezuela is known as "punta trasera" and in Brazil it is a common cut for the traditional Brazilian churrasco
and is known as maminha. It is also popular among Sims As the meat itself is very lean, it needs to be cooked with the layer of pure fat attached to it.
This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is barbecuing at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven
. After cooking, the meat is normally sliced across the grain before serving.
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
from the bottom sirloin
Sirloin steak
The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut....
primal cut. It is a small triangular muscle
Muscle
Muscle is a contractile tissue of animals and is derived from the mesodermal layer of embryonic germ cells. Muscle cells contain contractile filaments that move past each other and change the size of the cell. They are classified as skeletal, cardiac, or smooth muscles. Their function is to...
, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or knee cap of the animal.
United States
In the United StatesUnited States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, this cut was typically used for ground beef or sliced into steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
s until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria
Santa Maria, California
Santa Maria is a city in Santa Barbara County, on the Central Coast of California. The 2010 census population was 100,062, putting it ahead of Santa Barbara for the first time and making it the largest city in the county...
, California
California
California is a state located on the West Coast of the United States. It is by far the most populous U.S. state, and the third-largest by land area...
, rubbed with salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, garlic salt, and other seasonings, cooked over red oak wood and roasted
Roasting
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat , and is...
whole on a rotisserie
Rotisserie
Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs,...
, smoked in a pit, baked
Baking
Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items...
in an oven, grilled
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
, or braised
Braising
Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast of California
Central Coast of California
The Central Coast is an area of California, United States, roughly spanning the area between the Monterey Bay and Point Conception. It extends through Santa Cruz County, San Benito County, Monterey County, San Luis Obispo County, and Santa Barbara County...
and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.
In New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.
Tri-tip has also become a popular cut of meat for producing chili con carne
Chili con carne
Chili con carne is a spicy stew. The name of the dish derives from the Spanish chile con carne, "chili pepper with meat". Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included...
on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.
Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin
Top sirloin
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris...
.
Worldwide
In much of EuropeEurope
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
the tri-tip is usually sliced into steaks. In France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
the tri-tip is called aiguillette baronne and is left whole as a roast. In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanzel, and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish "Tafelspitz
Tafelspitz
Tafelspitz is boiled beef in broth Viennese style.- The dish :Tafelspitz - boiled tri-tip - is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth...
", which serves it boiled with horseradish. In Spain, it is often grilled whole and called the "rabillo de cadera". In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril, in Chile is a popular roast called "punta de picana", in Mexico it is known as picaña, in Colombian cuisine it is a popular cut for grilled steaks and is known as punta de anca, in Venezuela is known as "punta trasera" and in Brazil it is a common cut for the traditional Brazilian churrasco
Churrasco
Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisines of Argentina, Brazil, Chile, Nicaragua, Uruguay, and other Latin American countries...
and is known as maminha. It is also popular among Sims As the meat itself is very lean, it needs to be cooked with the layer of pure fat attached to it.
This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is barbecuing at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven
Oven
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance. It is most commonly used for cooking. Kilns, and furnaces are special-purpose ovens...
. After cooking, the meat is normally sliced across the grain before serving.
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.